Sour Cream Dinner Rolls

1. 1

   Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, until butter melts. Cool to 105u00b0 to 115u00b0. Combine yeast and 1/2 cup warm water in a glass liquid measuring cup. Let stand 5 minutes. Stir together yeast mixture, sour cream mixture, eggs and flour in a large bowl until well blended. Chill, covered, for 8 hours. Divide dough into fourths and shape each portion into a ball. Roll each into 1/4-inch thickness on a floured surface. Cut dough with a 2 1/2 to 3-inch round cutter. Brush rounds evenly with 2 tablespoons melted butter. Make a crease across each round with a knife and fold in half. Gently press edges to seal. Place rolls in a 10 x 15-inch jellyroll pan with sides touching. Cover and let rise in a warm place (85u00b0), free from drafts, for 45 minutes or until doubled in bulk. Bake at 375u00b0 for 12 to 15 minutes. Yield: about 4 dozen.

* Per serving · 4 servings · Values may vary.